The blizzard that everyone was waiting for.
A more than honorable snow coat reminding me of past Wisconsin winters.
And when it’s cold outside as the freshly dropped snowflakes sting your face like tiny bees carried out by the blizzard winds, home is where warmth makes everything better.
A honey roasted chicken.
A lemon sauce.
A home-made cumin butter to spread on a crusty bread.
And frozen lingonberries to use for a dessert.
Envious of those kids dragged by mum and dad in a shiny blue and green sledge.
My black boots now completely buried in a white mountain of icing sugar.
My knees cold from being encased.
But smiling and blinded by the white sharp light emanating from the reflection of the sun.
Memories of ending up knee-deep in the sand at the beach during the summer months.
Different season. Different scenery. Same feeling.
This post and recipe are dedicated to my friends “F. & O.” who got engaged in the snow amid this blizzard in the Boston park.
A snow storm to remember.
Lemon Zest and Almond Financiers with Lingonberries and Chia Seeds
makes about 22 small financiers
6 Tbsp (85 g) of butter – melted
4 Tbsp of teff flour
2 Tbsp of quinoa flour
1/2 cup (100 g) of blonde cane sugar
1.5 teaspoon of chia seeds
a dash of ground nutmeg
a pinch of sea salt
3/4 cup (93 g) of ground sliced almonds
3 organic lemons – finely zested
4 egg whites
1/4 teaspoon of vanilla extract
4 Tbsp of lingonberries
Preheat the oven to 375 °F (190 °C).
Prepare a mini-muffin pan with cooking spray.
In a small saucepan, melt the butter and set aside to cool.
In a medium bowl, sift and mix the flours, the sugar , the chia seeds, the nutmeg and sea salt. Combine.
In a food processor, finely ground the almonds. Fold with the flour mixture.
Add the lemon zest. Mix delicately and make sure the zest does not clump.
Beat the egg whites and the vanilla extract with a fork until combined and lightly foamy.
Pour the egg whites over the flour mixture and stir.
Pour the melted butter and stir delicately until it is all absorbed.
Divide the batter in the mini-muffin pan. Top each financier with lingonberries. With the back of a spoon, press on the berries gently.
Bake in the oven for 14 minutes or until a toothpick comes out dry.
Remove the financiers from the pan right away and let them cool on a rack or a cutting board.